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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Journal of the Korean Society of Food Science and Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food Science and Nutrition
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Volume & Issues
Volume 33, Issue 10 - Dec 2004
Volume 33, Issue 9 - Nov 2004
Volume 33, Issue 8 - Oct 2004
Volume 33, Issue 7 - Aug 2004
Volume 33, Issue 6 - Jul 2004
Volume 33, Issue 5 - Jun 2004
Volume 33, Issue 4 - Apr 2004
Volume 33, Issue 3 - Mar 2004
Volume 33, Issue 2 - Feb 2004
Volume 33, Issue 1 - Jan 2004
Selecting the target year
Antimicrobial Effect of Ethanol Extracts of Quercus spp. against Foodborne Pathogens
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 3, 2004, Pages 463~468
DOI : 10.3746/jkfn.2004.33.3.463
This study was conducted to determine the antimicrobial effect of leaf, bark and xylem of 6 kinds of Quercus spp. against food borne disease bacteria. All of the samples tested showed the antimicrobial effect against food borne disease bacteria. Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus was more sensitive than gram negative bacteria such as Salmonella typhimurium and Escerichia coli O157:H7, but no antimicrobial activity was observed against yeast and molds. Based on antimicrobial activity for kinds of Quercus spp., the antimicrobial activities of Quercus aliena Blume, Quercus mongolica Fisch, and Quercus dentata Thunb were stronger than those of Quercus variebilis Blume, Quercus serrata Thunb, and Quercus acutissima Carruth. In the meantime, the ethanol extract of Quercus spp. leaves showed the strongest antimicrobial activity compared to that of bark and xylem. Especially, the ethanol extract of Quercus aliena Blume leaf showed the strongest antimicrobial effect against foodborne disease bacteria among 6 kinds of Quercus spp.
The Effects of the Arabinoxylane and the Polysaccharide Peptide (PSP) on the Antiallergy, Anticancer
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 3, 2004, Pages 469~474
DOI : 10.3746/jkfn.2004.33.3.469
The objective of the current study was to determine the effects of arabinoxylane and polysaccharide peptide (PSP) on the immune cell functions. Both arabinoxylane and PSP increased plaque forming cell (10-15%) and rosette forming cell (10-30%) formation. Stimulation of macrophage with PSP (18%) and arabinoxylane (22%) resulted in increased phagocytic effects. Both arabinoxylane and PSP induced the tumor suppressive effect in mice injected sarcoma-180 cell intracutaneously. When the mice injected intraperitoneal cavity with sarcoma 180 cells, survival ratio was increased in the mice fed on arabinoxylane and PSP. The ratio of PCA was slightly decreased in the mice fed on PSP, especially fed on arabinoxylane than in the control mice. The concentrations of blood histamine were slightly decreased in the mice fed on arabinoxylane and PSP. These results suggest that the capacity of arabinoxylane and PSP seems to act as a potent immunomodulator causing augmentation of immune cell activity, and with the absence of notable side-effects, arabinoxylane and PSP could be used as a biological response modifier having possible therapeutic effects against immunological disorders.
Antitumor and Antimutagenic Effect of the Proteinpolysaccharides from Polyporus umbellatus
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 3, 2004, Pages 475~479
DOI : 10.3746/jkfn.2004.33.3.475
The proteinpolysaccharides (PPS) from Polyporus umbellatus (P. umbellatus) screlotium is composed by 78.2% of saccharide, 16.8% of protein, and 4.0% of ash. PPS from P. umbellatus showed antitumor activities against 180 solid tumor in ICR mice at the concentration of 20-160 mg/kg/day. PPS from P. umbellatus inhibited cell viability to 47.4% and 45.0% in leukemia cell lines, L-1210 and K-562 cells at 50-400
/mL concentration, respectively. But the hall mark of cell apoptosis, DNA fragmentation was not observed at those concentration. 2.5-10.0% of PPS from P. umbellatus inhibited mutagenecity evoked by 2-nitrofluorene and sodium azide in Salmonella typhimurium TA 98 and TA 100. From these results, it is suggested that the PPS of P. umbellatus has antitumor and antimutagenic effect, and its cytotoxic effect may not be ascribed to the apoptosis.
Anticarcinogenic Effects of Sargassum fulvellum Fractions on Several Human Cancer Cell Lines in vitro
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 3, 2004, Pages 480~486
DOI : 10.3746/jkfn.2004.33.3.480
Despite many therapeutic advances in the understanding of the processes in carcinogenesis, overall mortality statistics are unlikely to change until there is reorientation of the concepts for the use of natural products as new anticarcinogenic agents. In this study, we investigated the anticarcinogenic activity, antioxidant and DPPH scavenging activity of Sargassum fulvellum (SF). SF was extracted with methanol, which was further fractionated into five different types: hexane (SFMH), ethylether (SFMEE), ethyl acetate (SFMEA), butanol (SFMB) and aqueous (SFMA) partition layers. We determined the cytotoxic effect of these layers on human cancer cells by MTT assay. Among various partition layers of SF, at starting concentration of 100
/mL, SFMEE showed very high cytotoxicity which were 92, 90 and 84% and kept high throughout 5 concentration levels sparsed by 100
/mL against all three human cancer cell lines: HepG2, HT-29 and HeLa. SFMEA showed a low cytotoxicity at the beginning concentration level, but as the concentration became denser, growth inhibition effect of cancer cell lines started to increase and at 500
/mL, it hit the highest, which were 91, 96 and 98% against the same three cell lines as above. We observed QR induced effect in all fraction layers of SF. SFMEE showed similar tendensy of QR induced effect as did against cytotoxicity. The QR induced effect of SFMEE on HepG2 cells at 25
/mL concentration indicated 3 times higher than the control value of 1.0 and SFMH tended to be concentration-dependent on HepG2 cells. At 100
/mL, the QR induced effects resulted a ratio, which was 2.5 times higher than the control value. In search for antioxidation effects of SF extract and partition layer, the reducing activity on the 1, 1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging potential was sequentially screened. The SFM has similar antioxidant activity as to BHT and vitamin C groups.
Cytotoxicity and Chemosensitizing Effect of Camellia(Camellia japonica) Tea Extracts
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 3, 2004, Pages 487~493
DOI : 10.3746/jkfn.2004.33.3.487
This study has been undertaken to increase availability of native camellia in Jeonnam as a medicinal resource and to isolate the effective components from them. Fresh leaf and flower of camellia, single camellia tea and camellia tea mixed with green tea, herbs were screened for cytotoxicity on MCF -7 (human breast adenocarcinoma pleual effusion), Calu-6 (human pulmonary carcinoma), SNU-601 (human gastric carcinoma) cells. Also their multidrug-resistance reversing activity were evaluated using drug sensitive AML-2/WT and multidrug-resistant AML-2/D100 cells. Among the camellia extracts, young leaf and camellia tea mixed with green tea had strong growth inhibitory effects in below 100
/mL against human cancer cells. In result, young leaf showed the strongest inhibitory effects on MCF -7 (
/ = 100
/mL ↑), Calu-6 (
/ = 79
/mL), and SNU -601 (
/ = 39
/mL), and AML-2/WT (
/ = 64
/mL). Chemosensitizing effect was the extracts of mature leaf (
/ = 97
/mL, RF=3.0), roasted tea (
/ = 76
/mL, RF = 2.6 ↑) and steam tea (
/ = 70
/mL, RF=2.8 ↑) strongly potentiate vincristine cytotoxicity in AML-2/D100 cells. But their cytotoxicities to both sensitive AML-2/WT and resistant AML-2/D100 cells were in the same order of magnitude. This results indicate that crude extracts of camellia mature leaves would contain some principles which have chemosensitizing activity.
Antimicrobial Activity of Clove Extract by Extraction Solvents
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 3, 2004, Pages 494~499
DOI : 10.3746/jkfn.2004.33.3.494
This study was investigated the antimicrobial activity of clove extracts according to extraction solvents. The extracts were tested for their antimicrobial activity against several food spoilage microorganisms including Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa. The methanol extract showed stronger antimicrobial activities than water extract. However, petroleum ether extract did not show antimicrobial activity. The water extract of clove showed growth inhibition effect against Escherichia coli, Salmonella typhimurium and Staphylococcus aureus, whereas no effect against Bacillus subtilis. The methanol extract of clove extracts showed more sensitive antimicrobial activity in Gram (+) bacteria than in Gram (-) bacteria. The antimicrobial activities were increased with increasing concentration of the clove extract.
Antimicrobial Activities of Zanthoxylum schinifolium Extract Against Vibrio parahaemolyticus
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 3, 2004, Pages 500~504
DOI : 10.3746/jkfn.2004.33.3.500
This study was designed to investigate the possible utilization of Zanthoxylum schinifolium as a source of decontamination agents. The antimicrobial effect of Zanthoxylum schinifolium extract was investigated against Vibrio parahaemolyticus which is food-born disease organism. Ethanol extract of Zanthoxylum schinifolium was compared with water extract of Zanthoxylum schinifolium to test antimicrobial activities against Vibrio parahaemolyticus by disk method. Ethanol extract was more effective than water ,extract on the antimicrobial activities. It had remarkable antimicrobial activities against Vibrio parahaemolyticus. It was very stable on the wide range of temperature and pH. It turned out by GC-MS that estragole (4-allyl anisole) was a major antimicrobial component of Zanthoxylum schinifolium extract. These results indicated that Zanthoxylum schinifolium extract could protect against bacterial contamination and inhibit a growth of Vibrio parahaemolyticus.
Effects of Single Cells of Carrot and Radish on the Fecal Excretion Properties, Mineral Absorption Rate and Structure of Small Intestine and Colon in Rats
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 3, 2004, Pages 505~511
DOI : 10.3746/jkfn.2004.33.3.505
The effects of single cells of carrot or radish on the fecal excretion, mineral absorption rate and structure of small intestine and colon were investigated in rats fed 5% single cell diet for 4 weeks. Carrot contained 28.76% of total dietary fiber and 21.45% of insoluble dietary fiber, and radish contained 23.14% of total dietary fiber and 16.77% of insoluble dietary fiber on a dry weight basis. Total dietary fiber contents of the single cell were 44.68% for carrot, 48.0% for radish. Absorption rates of magnesium were higher in the carrot and radish single cell groups than the other groups. Cellulose significantly increased fecal weight and weight of small intestine. The consumption of cellulose and single cells decreased digestibility of lipid. The length of colon were longer in the carrot and the radish group than the other groups. Scanning electron microscopy studies showed that small intestine microvilli with leaf-shaped were seen in cellulose and single cell fed groups. These results suggest that the diet containing 5% single cells of carrot or radish increases the digestibility of dietary fiber, weight gain, and fecal output and shorten the gastrointestinal transit time.
Effect of Liquid. Culture of Coriolus versicolor on Lipid Metabolism, Protein Level and Enzyme Activities in Rats
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 3, 2004, Pages 512~517
DOI : 10.3746/jkfn.2004.33.3.512
The effects of liquid culture of Coriolus versicolor on the body weight gain, lipid metabolism, protein levels and enzyme activities were studied in growing male rats. Sprague-Dawley rats were divided into four groups; control group (C. versicolor free water), 10%, 20% or 30% C. versicolor groups (10%, 20% or 30% C. versicolor in water) according to the levels of C. versicolor supplementation. The rats were fed ad libitum each of the experimental beverage for 5 weeks. The body weight gain, food intake, food efficiency ratio, and organ weight of the all C. versicolor groups were similar to those of the control group. There were no differences in the concentrations of triglyceride, total cholesterol, HDL-cholesterol, total protein and albumin, and the activities of GOT, GPT, and alkaline phosphatase of the serum among the experimental groups. However, the atherogenic index of the 30% C. versicolor groups were significantly lower than those of the control group, and the serum HDL-cholesterol/total cholesterol ratio increased.
Effects of a Dietary Supplement Consisting of Phaseolus vulgaris and Garcinia cambogia (RCA) on the Lipid Level and Body Weight
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 3, 2004, Pages 518~522
DOI : 10.3746/jkfn.2004.33.3.518
In this study we examined effects of a new dietary supplement on the lipid level and body weight. The efficacy of this weight-reduction supplement, based on natural ingredients consisting of Phaseolus vulgaris, Garcinia cambogia, and microstalline cellulose, was investigated by randomized, placebo-controlled double-blind study. The 36 subjects were assigned evenly into weight-reduction supplemented (Active) and placebo groups (Placebo). The supplement could reduce the absorption of different types of sugar from the gastro-intestinal tract. A significant difference in weight reduction was shown in the active group (3.5 kg). Body composition measurements indicated that about 34% of fat loss in the active group could be achieved. These findings suggest that this dietary supplement could reduce body weight and fat gains, and its inhibitory effects might lead to obesity improvement.
Effects of Dietary Factors on Lymphocyte DNA Damage in Smoking Elderly People in Korea
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 3, 2004, Pages 523~532
DOI : 10.3746/jkfn.2004.33.3.523
The spontaneous frequency of genetic damage and the possible relationship of this damage to dietary and nutritional variables were investigated in peripheral blood lymphocytes from 45 elderly people using sister chromatid exchange (SCE). The relationship of dietary and nutritional factors on SCE was assessed by different degrees of smoking status such as smokers (n=14), ex-smokers (n=16) and non-smokers (n=15). Significant relationship of the SCE frequency to nutrient intake of the combined subjects (n=45) was found. When cigarette smoking status was taken into account, there were negative linear relationships between SCE and fat, phosphorus or vitamin A intakes of the non-smokers as well as SCE and the dietary quality scores. There was a positive linear relationship between SCE and food frequency of meat and fish among the smokers. Use of artificial sweetners in ex-smokers of the elderly people produced a significant increase of SCE in comparison with the mean SCE for those not using sweetners. Other dietary parameters, including intake of coffee, green tea and ginseng tea, alcohol consumption, use of processed foods, and administration of vitamin pills did not show any correlation with SCE. These results suggested that dietary fat, phosphorus or vitamin A status are the major determinants of spontaneous DNA damage in lymphocytes of the elderly people.
A Study on Using of Materials and Compliance of Diet Therapy by Distribution of Body Weight in Diabetic Patients
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 3, 2004, Pages 533~541
DOI : 10.3746/jkfn.2004.33.3.533
The purpose of this study was to investigate using of diet therapy materials and the compliance of diet therapy by distribution of body weight in diabetic patients. The percentage of diabetic patients who was distributed by BMI was 18.5% in under weight group, 51.5% in normal weight group, 16.9% in over weight group and 13.1% in obesity group. Of 130 diabetic patients, 62.3% experienced weight loss after the diagnosis. 35.4% of the diabetic patients had ever been in the hospital. 38.5% of the diabetic patients had prevalence of the complications. Knowledge for diet therapy showed low score in over weight and obesity group, specially in the items on the amount of food that I have to consume or the method selecting foods using the food exchange list. Diet therapy practice was also lower in obesity group than the other groups. Most of diabetic patients thought the diet therapy was important and got diet therapy materials through dietitian or doctor. But using of diet therapy materials was 50.0% in under weight group, 41.8% in normal weight group. 22.7% in over weight group and 35.3% in obesity group. Food exchange list was diet therapy item considered as the most difficult for diabetic patients to understand. Diet therapy items considered as the most necessary by diabetic patients were to be attended to choose foods and how to make out menu. This study showed that the diabetic patients were different in using of diet therapy materials or diet therapy practice by distribution of body weight. Therefore it is suggested that the program composed of necessary contents by body weight distribution of diabetic patients need to be developed.
Chemical Interaction of L-Ascorbic Acid with Ferritin Molecule
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 3, 2004, Pages 542~548
DOI : 10.3746/jkfn.2004.33.3.542
This study consisted of designing a sensitive assay to measure the rate of L-ascorbic acid (AsA)-prompted release of ferritin iron, the use of ferrozine as a chelating agent to trap releases Fe(II). The initial rate of iron release was measured in the appearance of Fe(ferrozine)
at 562 nm. The release of iron from ferritin by AsA was dependent on time and AsA conditions under aerobic and anaerobic conditions. Effect of oxygen on the release of iron from ferritin was also confirmed. It was suggested that the release of iron from ferritin was participate not only AsA but also
. In this study, it was found that iron can be released from ferritin and chelate as Fe(ferrozine)
and the release was more than 50% in the presence of AsA without
. Based on the findings, the following can be assumed (1) AsA is diffused into ferritin (2) ferric ion is reduced to ferrous ion (3) is diffused from ferritin.tin.
A Study for Analytical Method of Sudan Colorants in Foods
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 3, 2004, Pages 549~552
DOI : 10.3746/jkfn.2004.33.3.549
A simple, efficient and accurate method was developed for the simultaneous determination of non-permitted oil soluble colorants (sudan I, II, III and IV) in foods. The identification has been carried out for sudan colorants by TLC as well as HPLC with photodiode array (PDA) detection. Separation of sudan colorants was achieved within 20 min by a gradient elution with water and acetonitrile as eluents. Sudan colorants showed good linear relationships in the range of 0.1 ～ 100
/mL. The correlation coefficients of the calibration curve for sudan colorants exceeded 0.999. The detection limits (signal-to-noise ratio 3 : 1) for sudan I, II, III and IV were 0.01, 0.01, 0.02 and 0.02
/mL, respectively. This method has been successfully applied to the analysis of red pepper powder, Kimchi and Kakdugi, and the average recoveries for real samples ranged from 83.02% to 104.3%.
Retardation of Kimchi Fermentation by Addition of Glucono-δ-lacton
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 3, 2004, Pages 553~559
DOI : 10.3746/jkfn.2004.33.3.553
This study was carried out to estimate the effects of glucono-
-lacton (GDL) on prolongation of shelf-life on Kimchi. Final concentration of added GDL was determined 0.3% according to the result of sensory evaluation. Chemical characteristics and microbiological parameters were monitored during fermentation at 1
. GDL Kimchi showed the initial sharp decrease in pH and gradually increase of pH due to osmotic pressure and then the pH of GDL Kimchi was slowly decreased compared with that of control Kimchi during fermentation. The acidity of control Kimchi was markedly increased around pH 4.5 by growth of microorganism. Otherwise, GDL Kimchi showed that t]le formation of organic acids was slow and little amount compared with that of control Kimchi. HPLC analysis showed oxalic acid, lactic acid, acetic acid, malic acid and succinic acid appeared by fermentation. The production of lactic acid changed a lot in control Kimchi, where as little in GDL Kimchi. Growth of L. mesenteroides at initial stage of Kimchi fermentation was remarkably inhibited by adding 0.3% GDL. It retarded also the growth of L. Plantarum and L. breuis at late stage of Kimchi fermantation and led to reduce the softening of texture and retard over ripening of Kimchi. Tn sensory evaluation of Kimchi, GDL Kimchi showed the similar characteristics to the control Kimchi. This result suggested that GDL can be successfully used for the prolongation of shelf-life and sensory evaluation on Kimchi.
Isolation of a Bacteriocin - Producing Lactobacillus sakei Strain from Kimchi
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 3, 2004, Pages 560~565
DOI : 10.3746/jkfn.2004.33.3.560
Bacteriocin producing lactic acid bacteria (LAB) were isolated from Kimchi by using spot-on-the-lawn method. Listeria monocytogenes, Staphylococcus aureus, and Lactobacillus plantarum were used as indicators. One isolate (P3-l) produced a bacteriocin efficiently inhibiting the growth of Listeria monocytogenes. 16S rDNA sequence and sugar utilization test identified that P3-1 was a Lactobacillus sakei strain. Accordingly, the isolate was named as Lactobacillus sakei P3-1. L. sakei P3-1 produced a bacteriocin which efficiently inhibited the growth of Listeria monocytogenes but did not inhibit other Gram positive and negative organisms tested. The bacteriocin was stable against heat, organic solvent, and pH variation and it retained 50% of activity after 10 min heat treatment at 10
. The molecular weight of Sakacin P3-1 was estimated to be 4 kDa by SDS-PAGE.
Production of Lovastatin in Solid Culture
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 3, 2004, Pages 566~570
DOI : 10.3746/jkfn.2004.33.3.566
Cultivation conditions for overproduction of lovastatins were investigated from the lovastatin producing strain N-03 which was obtained with NTG (N-methyl-N'-nitro-nitrosoguanidine) treatment from Aspergiliu ferrous ATCC 20542. Produced lactone and acid form of lovastatin were detected, and analyzed by HPLC method. In liquid culture, medium No. 2 containing soy protein produced higher amounts of the lovastatins than medium No. 1 (contained rapeseed oil). In solid culture, maximum production was obtained at 28
for 15 days cultivation using cooked wheat bran. For the overproduction of lovastatin from this strain, solid culture method using plastic bag is more superior than liquid culture.
Isolation and Purification of Lipopolysaccharide Derived from Escherichia coli O157:H7 for the Specific Antibody Production
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 3, 2004, Pages 571~575
DOI : 10.3746/jkfn.2004.33.3.571
Escherichia coli O157:H7 cause hemorrhagic colitis and the extraintestinal complication of hemolytic-uremic syndrome, with their higher incidence occurring in children. Lipopolysaccharide (LPS) of E. coli O157:H7 is very important to make IgG anti-LPS with bactericidal activity. To identify the characteristic of E. coli OI57:H7, we isolated 60 MDa plasmid and amplified stx genes of shiga-like toxin (Stx) 1, 2 of E. coli O157:H7 by polymerase chain reaction (PCR) method. Using the simple purification method which contained phenol extract, ethanol precipitation and gel filtration steps, the LPS of E. coli O157:H7 was isolated and purified. Finally, we confirmed the purity of LPS through SDS-PAGE and silver nitrate staining.
Changes in Microbial Counts, Enzyme Activity and Quality of Foxtail Millet Yakju Treated with High Hydrostatic Pressure During Storage
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 3, 2004, Pages 576~581
DOI : 10.3746/jkfn.2004.33.3.576
Foxtail Millet Yakju were treated with heat (
/15 min) or high hydrostatic pressure (
(HT)/400 MPa/10 min), and stored for 64 days at l
. Changes in microbial counts, enzyme activity and quality of Yakju during storage were measured. Total viable cells were about 10
CFU/mL, and remained almost constant during storage at l
, while decreased significantly at 37
, and undetected after 55 days of storage in heat- and pressure(RT)-treated, but after 25 days in pressure(HT)-treated Yakju. Lactic acid bacteria and yeast in heat- and pressure-treated Yakju were not detected during storage. The relative activities of a -amylase in heat- and pressure(RT)-treated were more than 100%, while those in pressure(HT)-treated were less than 40% during storage of 64 days at l
. However, at
the relative activities in untreated and pressure(RT)-treated were decreased greatly and then reached at the point of the activities of heat- and pressure(HT)-treated. The relative activities of glucoamylase in untreated and pressure(RT)-treated were decreased as the increase of the storage temperature during storage, while those in heat- and pressure(HT)-treated increased slightly as the increase of storage period at 1
, and had no change at 37
. pH in heat- and pressure-treated had almost no change. Turbidity and reducing sugar in heat- and pressure-treated increased as the increase of storage temperature during storage.
Effect of Gamma Irradiation on Quality of Cooked Rice
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 3, 2004, Pages 582~586
DOI : 10.3746/jkfn.2004.33.3.582
Cooked rice for immunosuppressed patients was irradiated at 0, 5 and 10 kGy, and investigated on the irradiation effect on color, texture, and shelf-life during storage at 3
. Yellowness was significantly increased in cooked rice with the increase of storage period and irradiation dose (p<0.05) and the ratio of adhesiveness/hardness of cooked rice was decreased by irradiation at 10 kGy. The result of total plate count of non-irradiated cooked rice was 7 log CFU/g and that of 5 kGy irradiated cooked rice on 7 day storage was 4 log CFU/g, while that of 10 kGy irradiated sample was not detected even at the end of storage. Irradiation with 5 kGy on cooked rice is proper to prolong the shelf-life considering color, texture, and it was extended to over a month. Further research is necessary to apply the high-dose irradiation for long-term preservation to inhibit color and texture change.
Studies on Cholesterol Free Mozzarella Cheese Manufacture
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 3, 2004, Pages 587~592
DOI : 10.3746/jkfn.2004.33.3.587
This research was aimed to manufacture the cholesterol free Mozzarella cheese with corn oil that contains high unsaturated fatty acid helping the reduction of serum cholesterol. Cheese stored at 1
was evaluated with general analysis, volatile free fatty acid, cholesterol, meltability, stretchability, color, rheological properties, and sensory evaluation. Moisture contents decreased during cheese storage period, whereas protein contents and pH value increased significantly (P < 0.05), but fat contents did not show any significant change. Linoleic acid was tile main volatile free fatty acid in a fat of cheese, and cholesterol contents were measured 4.34
0.04 mg/100 g in cheese. The meltability of cheese gradually increased during ripening, while the stretchability decreased. The color of cheese showed translucent yellow. Hardness, springiness, and cohesiveness increased significantly up to 21 days of storage. Compared to control cheese made by conventional way, QDA scores of shiny, oiling off, and melting of cholesterol free cheese were significantly different. These results suggested that health-oriented cholesterol free Mozzarella cheese would be made by addition of the corn oil.
Quality Characteristics of Calcium Acetate Prepared with Vinegars and Ash of Black Snail
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 3, 2004, Pages 593~597
DOI : 10.3746/jkfn.2004.33.3.593
This study was conducted to investigate the quality characteristics of liquid calcium acetate (LCAs) and solid calcium acetate (SCAs), Br-LCA, Pe-LCA and Ap-LCA as liquid form, Br-SCA, Pe-SCA and Ap-SCA as solid form. Calcium acetate was prepared by reacting of vinegars [brown rice (Br), persimmons (Pe) and apple (Ap)] and ash of black snail in order to obtain natural water soluble calcium resources. The pHs of the vinegars for preparing calcium acetate (CA) were the range of 2.34 ∼ 3.06, and the contents of the ash of black snail which reacted to 100 mL of the vinegars were 20.43∼23.50 g. The yields of solid CAs from 100 mL of the vinegars were 11.02∼13.01 g. The colors of liquid and solid CAs were light yellow in Ap-LCA and Ap-SCA, brown in Br-LCA and Br-SCA, dark brown in Pe-LCA and Pe-SCA. Calcium contents of Br-LCA, Pe-LCA and Ap-LCA were 3.02, 2.06 and 2.30% (w/v), and those of Br-SCA, Pe-SCA and Ap-SCA were 27.15, 16.31 and 19.48% (w/w), respectively. The solubilities of the solid CAs were 36.82 ∼ 39.92% (w/v) in distilled water, 32.05 ∼ 39.04% (w/v) in Soju, 13.12 ∼ 18.65% (w/v) in thick soysauce, 38.35 ∼ 38.90% (w/v) in ionic beverage, 33.47 ∼ 35.58% (w/v) in yoghurt, while the solid CAs formed the curds in soymilk and milk. The sour and bitter taste of the CAs were lower, while the astringent taste, fishy flavor and savory taste were higher than those of standard CA.
Preparation of Jam Using Undaria pinnatifida Sporophyll
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 3, 2004, Pages 598~602
DOI : 10.3746/jkfn.2004.33.3.598
In the preparation of jam using Undaria pinnatifida sporophyll, effects of food ingredients to the jam rheology were investigated. The paste was prepared by crushing the sporophyll using chopper and homogenizer with 2.5 times water and then it was filtrated before to make a jam. The sporophyll jam was adjusted to 62
Brix by heating and concentration. It was a similar to the commercial jam in the gel strength. Among the various treatments, the jam prepared with 60% (w/w) sugar, 0.75% (w/w) high methoxy (HM) pectin and 0.3% (w/w) citric acid showed best quality aspects of both texture profile analysis (TPA) and sensory evaluation. Addition of 0,08% (v/w) synthetic strawberry flavor and 0.5% (w/w) cinnamon powder to sporophyll paste gave a good masking effect for the undesirable sea mustard flavor.
Optimization for the Industrial Production of Traditional Jeju Tofu
Journal of the Korean Society of Food Science and Nutrition, volume 33, issue 3, 2004, Pages 603~608
DOI : 10.3746/jkfn.2004.33.3.603
Traditional Jeju tofu with a hard texture was manufactured by traditional method with a compounded coagulant. The processing condition for industrial production was optimized by determining soaking of soybean, extraction and heat treatment of soymilk as well as concentration and composition of coagulant. Maximum yield of soymilk was obtained by grinding one part of soaked soybean with eight parts of water, and the soluble solid of soymilk was about 8
Brix. The free thiol group in soymilk was maximally exposed by heating at 10
for 2 min. A vacuum cooker for heating soymilk was effective for the improvement of yield and texture properties of tofu. The hardness of traditional Jeju tofu was obtained by increasing pressing time and drying by a fan instead of soaking in cold water. Optimization of a traditional tofu production resulted in the increase of total yield and improvement of quality control. Texture of traditional Jeju tofu prepared in industrial production scale was analyzed by instrumental analysis and sensory evaluation. Traditional Jeju tofu showed higher score in the hardness, roasting taste and overall preference compared with a commercial tofu, showing significant difference in 5% significant level..